Fig Preserves

Directions

1. 1
   Add sugar and lemon juice to hot water. Cook until sugar dissolves. Add figs and cook rapidly 10 minutes. Stir occasionally to prevent sticking. Add sliced lemons and continue cooking rapidly until figs are clear, about 10 to 15 minutes. (If syrup becomes too thick before figs become clear, add boiling water, 1/4 cup at a time.)
2. 2
   Cover and let stand 12 to 24 hours in a cool place. Pack into hot Ball jars, leaving 1/4-inch headspace. Adjust caps. Process half pints and pints 30 minutes at 180° to 185° in hot water bath. Yield: About 10 half pints.